Ingredients

Method

Empty the cans into a sieve and drain the syrup, giving them a very quick rinse with some cold water.

Put peaches into a saucepan with a generous pinch of cinnamon. Bring to the boil over a medium heat, turn down and simmer until the peach slices are just starting to go soft.

Transfer the peaches to an oven-proof dish. (Steps 1-3 can be done in advance, and peaches covered and left until you need it later).

Preheat the oven to 190C.

In a bowl, empty half the pack of pastry mix, add about half buttermilk and mix. Then, add the rest of the buttermilk and mix. You are aiming for a very wet, sticky dough. Add a tablespoon or 2 of milk if needed.

Dollop the mixture on top of the peaches and sprinkle with a little sugar (demerara works well) if using.

Bake in the oven until the 'cobbles' are risen and golden, about 30-40 minutes. (But check depending on how efficient your oven is!)